Homemade Pesto

2/3 c. almonds

2 tbsp lemon juice

4 garlic cloves

1 tsp. salt

½ tsp. pepper

5 c fresh basil leaves, packed, roughly chopped

1 1/3 c. olive oil

1 c. shredded parmesan cheese

In the food processor, pureé the almonds (you can use pine nuts if you want a more traditional flavor, but I can’t tell the difference and almonds are much cheaper), lemon juice, garlic, salt, and pepper. Then add in the basil, about a handful at a time, pureeing until smooth. Slowly stream in the olive oil while pureeing, if possible. If not, add a little at a time, and puree until smooth. Finally, add in the parmesan cheese, again, pureeing until smooth.

You can serve this so many ways. I use it as a pasta sauce, as a sauce for chicken, on crackers with cream cheese, on crusty bread (sometimes with cream cheese, sometimes without). There’s really so many uses. You can also freeze it. Put it in ice cube trays, leaving enough room at the top for a layer of olive oil (that’s what keeps it tasting fresh when you thaw it). Place in a ziplock bag and freeze until solid. When solid, take it out of the trays and return to ziplock bag. Remove as much air as possible and return to freezer.